Light Shepherd's Pie Recipe-Healthier Version (2024)

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We are living a healthier lifestyle and are reaping the benefits, but we are refusing to give up all the food we love. We are taking some of the best recipes and seeing how a few changes can make them lighter and healthier. You don’t have to make huge changes in a recipe to reap the benefits of a healthier dish. A few cuts here and there all day and it adds up at the end of the day. So it’s our challenge to come up with Healthy Makeover Shepherds Pie. And we wish for it to be a shepherds pie with mashed potatoes not a phony replacement.

Healthy Shepherds Pie Recipe:

NOTE: There are a few ingredients that we are unwilling to give up in creating a Healthy Shepherds Pie Recipe. We use low-fat cheese and milk in this light Shepherds Pie recipe and added a few extra veggies. And we used red potatoes which contain fewer calories, carbs and fiber than russet potatoes.

Ingredients:

• 1 pound red potatoes, peeled and cut into quarters
• ⅓ cup low-fat milk
• 2 Tablespoons reduced-fat cream cheese
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 pound extra lean ground beef
• 1 large onion, finely chopped
• 2 large carrots, chopped
• 2 ribs of celery, chopped
• ½ cup dry white wine
• 1 ½ teaspoons fresh thyme leaves, chopped
• 1 cup frozen peas, thawed
• 1 cup frozen corn, thawed

• In a covered 2-quart saucepan place potatoes and add enough water to cover, heat to boiling on high. Reduce heat to medium; uncover and simmer 18 minutes or until tender.

  See Also

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• Drain well: return the potatoes to the saucepan, add milk, cream cheese and 1/4 teaspoon of the salt and 1/4 teaspoon black pepper. Mash until smooth.

• Preheat oven to 425 degrees.

• Heat large skillet on medium high heat, add beef and 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper, cook about 5 minutes or until browned and cooked through, stirring and breaking up the meat.

• With a slotted spoon, transfer beef to a paper towel lined plate and keep warm

• In the same skillet on medium high heat, add onions, celery, and carrots, add 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook for about 8 minutes until veggies are soft

• Add wine to veggies, cook for about 2 minutes, stirring to incorporate brown bits from the pan and until reduced by half.

• Stir in thyme and beef, along with any juices

• Add peas and corn and combine well.

• In a 3-quart baking dish, add beef and veggie mixture and spread evenly.

• Top with the mashed potatoes and spread to cover the beef and veggies.

• Bake for 25 minutes until top is golden brown.

• Remove from oven and allow to cool for 5 minutes before cutting and serving